ness Posted November 29, 2023 Author Share Posted November 29, 2023 After enduring the public humiliation of having to admit the use of canned sliced potatoes, I struck out to redeem myself with homemade tomato sauce and meatballs*. * Full disclosure: the tomatoes came from a can, the pasta from a box, the tomato paste from a tube, and the meat and onion from the grocery store. The garlic was homegrown. BilletHead 1 John Link to comment Share on other sites More sharing options...
BilletHead Posted November 29, 2023 Share Posted November 29, 2023 50 minutes ago, ness said: After enduring the public humiliation of having to admit the use of canned sliced potatoes, I struck out to redeem myself with homemade tomato sauce and meatballs*. * Full disclosure: the tomatoes came from a can, the pasta from a box, the tomato paste from a tube, and the meat and onion from the grocery store. The garlic was homegrown. IMO actually tomatoes in a can beat grocery store tomatoes. Not home grown though. snagged in outlet 3 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead Link to comment Share on other sites More sharing options...
ness Posted November 29, 2023 Author Share Posted November 29, 2023 44 minutes ago, BilletHead said: IMO actually tomatoes in a can beat grocery store tomatoes. Not home grown though. Agree! I just never buy a store tomato. Canned are always available and consistent. These were Cento whole San Marzano. I use them in this and in pizza sauce. We like 'em! Edit: I will buy a plum tomato to dice and put into guacamole. Terrierman 1 John Link to comment Share on other sites More sharing options...
Mitch f Posted December 1, 2023 Share Posted December 1, 2023 Sea Bass I'm addicted to Sea Bass…someone please give me their favorite Sea Bass recipe. It’s the greatest tasting fish for me! Maverickpro201, Flysmallie and BilletHead 3 "Honor is a man's gift to himself" Rob Roy McGregor Link to comment Share on other sites More sharing options...
Maverickpro201 Posted December 1, 2023 Share Posted December 1, 2023 9 hours ago, Mitch f said: Sea Bass I'm addicted to Sea Bass…someone please give me their favorite Sea Bass recipe. It’s the greatest tasting fish for me! But is still hard to beat the wally's Mitch f 1 Link to comment Share on other sites More sharing options...
fishinwrench Posted December 2, 2023 Share Posted December 2, 2023 Homemade Almond Windmill cookies are stinkin' up the house tonight at Casa de'la Wrench. 😋 If you've never had one fresh out of the oven, you haven't lived. snagged in outlet 3, Terrierman and BilletHead 3 Link to comment Share on other sites More sharing options...
snagged in outlet 3 Posted December 2, 2023 Share Posted December 2, 2023 1 minute ago, fishinwrench said: Homemade Almond Windmill cookies are stinkin' up the house tonight at Casa de'la Wrench. 😋 If you've never had one fresh out of the oven, you haven't lived. I love those!👍 Terrierman 1 Link to comment Share on other sites More sharing options...
Terrierman Posted December 2, 2023 Share Posted December 2, 2023 No pictures but. Dinner was good tonight. Roasted some yukon gold potatoes and carrots in oven - really simple. EVOO to coat, then kosher salt and fresh ground pepper. 400F for 45 minutes in a big skillet turned a couple of times to even out browning. They get pretty that way. Found a nice looking thick piece of wild Atlantic Salmon. Seasoned it with EVOO, a little Lowry's and a little garlic and a little fresh ground Italian herbs. Did it on a blazing hot blackstone on the flesh side first. Got it nice and brown almost blackened. Turned it to the skin side, moderated heat and covered it with the basting dealio. Maybe ten minutes later it was perfect. Just good and warm but not quite flaky in the middle. Next time, pics, I promise to try to do better. nomolites, ness, fishinwrench and 1 other 4 Link to comment Share on other sites More sharing options...
Flysmallie Posted December 2, 2023 Share Posted December 2, 2023 1 hour ago, Terrierman said: Next time, pics, I promise to try to do better. Or you can just send me an invite and I’ll take pictures. Sounds delicious. Terrierman, snagged in outlet 3 and nomolites 2 1 Link to comment Share on other sites More sharing options...
Mitch f Posted December 2, 2023 Share Posted December 2, 2023 1 hour ago, Terrierman said: No pictures but. Dinner was good tonight. Roasted some yukon gold potatoes and carrots in oven - really simple. EVOO to coat, then kosher salt and fresh ground pepper. 400F for 45 minutes in a big skillet turned a couple of times to even out browning. They get pretty that way. Found a nice looking thick piece of wild Atlantic Salmon. Seasoned it with EVOO, a little Lowry's and a little garlic and a little fresh ground Italian herbs. Did it on a blazing hot blackstone on the flesh side first. Got it nice and brown almost blackened. Turned it to the skin side, moderated heat and covered it with the basting dealio. Maybe ten minutes later it was perfect. Just good and warm but not quite flaky in the middle. Next time, pics, I promise to try to do better. Why don’t you do the skin side first? Sounds backwards nevermind…flesh side = skin "Honor is a man's gift to himself" Rob Roy McGregor Link to comment Share on other sites More sharing options...
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